The hunt for the perfect sticky toffee pudding recipe is over! @Catrin please enlight us with your precious recipe 
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This surely needs to go in the newsletter! A crag-friendly recipe section. I make a mean banana bread, fyi
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I can accept a role in the committee for tasting crag-friendly recipe.
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I’ll be your very keen assistant
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Don’t worry, the next newsletter features a “Cooking with Paul” section. For all your ketchup-based needs
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Ha yes sorry I forgot that I never posted this.
Sponge:
6ozs Dates chopped
1 level tsp Bicarbonate of Soda
2 ozs Butter
6 ozs Caster Sugar
2 eggs
6 ozs Wholemeal SElf raising Flour
1/2 tsp Vanilla Essence
Sauce:
7 ozs Light Brown Soft Sugar
6 tbsp Double Cream
4 ozs Butter
1/2 tsp Vanilla Essence
Pour 1/2 pint water over dates and bring to boil. Remove from heat and
add soda, leave to cool.
Cream butter and sugar, add eggs and fold in flour, then stir in dates
and liquid and vanilla essence.
Put into a tin, 8", lined with non stick paper and bake at 180c for
30-40 mins or until it feels firm in the centre.
For Sauce:
Put all ingredients into a pan and gradually bring to the boil and
simmer for 3 mins, stirring, until thickened.
Pour over a small amount on the sponge and serve the rest to pour over.
Enjoy!
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